Triple Chocolate Raspberry Cheesecake

triple chocolate cheesecake

Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.

triple chocolate cheesecake

You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!

So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.

triple chocolate cheesecake

Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.

triple chocolate cheesecake

Rodelle organic cocoa powder is infused into each layer of the cheesecake along side their organic chocolate extract.

triple chocolate cheesecake

Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!

triple chocolate cheesecake

Triple Chocolate Raspberry Cheesecake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Layers of chocolate and raspberry come together to create a decedent cheesecake.
Ingredients
  • 1 box of fudge brownie mix (follow directions on box to make batter)
  • 3 (8oz) blocks of cream cheese room temperature
  • ½ box of sugar free raspberry jello
  • 1 cup of sugar
  • 1 tsp of organic chocolate extract
  • ½ cup of organic cocoa powder
  • 3 eggs room temperature
  • 4 cups of dark chocolate chips
  • ¼ cup of milk
  • 1 cup and 2 tbsp of cream
  • 1 tsp of instant espresso
  • another ¼ cup of cocoa powder
  • 1 tbsp of sugar
Instructions
  1. Preheat the oven to 350 degrees
  2. spray or grease a spring form pan
  3. pour brownie batter into the pan and bake for 10 minutes
  4. in a mixer whip the cream cheese and sugar
  5. add in the extract and eggs
  6. heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
  7. add half the box of jello into the batter then the melted chocolate
  8. whip until you don't see any cream cheese chunks
  9. pour cheesecake batter into the spring form pan over the brownie batter
  10. bake 35-40 minutes until the top looks set but has a slight jiggle
  11. (it may take a littler longer depending on your oven)
  12. turn off the oven crack the door and let cool
  13. once easy to handle put in the fridge to finish cooling
  14. once completely chilled start making the ganache
  15. in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
  16. drizzle over the cheesecake
  17. in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream

You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!

triple chocolate cheesecake

 

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Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • ¼ cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • ¼ cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn't too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

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Hot Fudge Cheesecake

hot fudge cheese cake

Cheesecake is one of those desserts that I usually bypass for a huge piece of chocolate cake. BUT if it is done right it moves to the front of my dessert line up. I like my cheesecake to be creamy and thick. Your fork should slide right through without much effort. This hot fudge cheesecake starts with a thick chocolate graham crust followed by a creamy rich dark chocolate filling then topped with a hot fudge whipped cream and more hot fudge topping.

hot fudge cheesecake

Have you ever had the Godiva chocolate cheesecake from Cheesecake factory? This filling reminds me of that cake. This is sure to fill your every chocolate wish and desire. One slice sends me into a tiny chocolate coma.

hot fudge cheesecake

Hot fudge is pretty much my favorite topping of life. Growing up I worked with my best friends at Dairy Queen all through high school. To this day still one of my favorite jobs. I worked with my best friends, we ate cup fulls of hot fudge sundaes, and all of our high school peers visited us during all of our shifts. Bless our sweet managers. I am sure we drove them nuts. 16 year old girls hopped up on sugar and hormones… Back to those sundaes though. Now at 16 I was very conscious of my eating habits so naturally I skipped the ice cream and I would have cups of hot fudge topped with a huge portion of whipped cream and sprinkles. Whipped cream has less calories because its lighter right ? 16 year old logic at its best.

chocolate cheesecake

Hot Fudge Cheesecake
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Creamy chocolate cheesecake topped with hot fudge and chocolate whipped cream.
Ingredients
  • For the crust:
  • 1½ cups of graham cracker crumbs
  • 2 tbsp dark chocolate powder
  • ½ stick of melted butter
  • ½ cup of sugar
  • For the filling:
  • 3 eggs room temp
  • 3 blocks of 8 oz cream cheese, softened
  • ¼ cup of hot fudge
  • 1½ cups of sugar
  • For the whipped topping:
  • 1 cup of heavy whipping cream
  • 1 cup of powdered sugar
  • 2 tbsp dark chocolate powder
Instructions
  1. Preheat oven to 375.
  2. For the crust:
  3. Mix the melted butter, sugar, chocolate, and graham cracker.
  4. Press into the bottom of the pan.
  5. I used a 6 inch spring form pan. You can use an 8 inch, but I wanted to have thicker slices.
  6. Bake for 10 minutes.
  7. With a mixer beat the eggs, cream cheese and sugar.
  8. Add in the hot fudge.
  9. Pour on top of the crust.
  10. I am super lazy so I never make a water bath for my cheesecakes. I just put a pan of water on the bottom rack and it usually prevents any cracking. If it does crack it is not a huge deal because we are covering the top with whipped cream.
  11. Bake for 1 hour and 15 minutes. The center should be very wobbly still. I turn off the oven and let the cake cool inside the oven for 20 minutes then on the counter until it is completely room temperature.
  12. It is VERY important to cool off completely before putting the the refrigerator. You do not want those hard crystallized sugar bits to appear in your creamy cake.
  13. Cool cheesecake in the refrigerator for 2 hours or overnight.
  14. To make the topping whip the cream, hot sugar and chocolate powder.
  15. Spread over the top.
  16. Serve with extra hot fudge.

 

chocolate cheesecake

I hope you make this cheesecake! If you do don’t forget to tag me! #kelliericecakes

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Chocolate Chip Cookie Layered Cheese Cakes

Cheesecake

Easter is coming. Soon. Every year I try to make a big complex dessert, but this year I am staying simple. These layered cheesecakes require no baking, short stove top time, and come together in minutes.

Something about homemade pudding is so  comforting. The flavor is so much richer than if you used an instant pudding pack. It takes a little longer, but the result is definitely worth it.

The cheesecake layer is no bake and it is so easy. It is basically the same combo I make for my cinnamon roll danish filling. Sweet, tart, and light.

The cookies you can use what you have on hand, store bought, or these. They just give the best crust especially if you make these the day before.

chocolate chip cookie cheese cake

I recommend only filling your cups 3/4 of the way and using whipped cream. It is going to make it more of a single serving. I filled these cups to the brim for the picture and honest they were about 2.5 servings.

Easter dessert

Chocolate Chip Cookie Layered Cheese Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Layers of creamy cheesecake, smooth dark chocolate pudding and salty chocolate chip cookie.
Ingredients
  • For the pudding:
  • 4 ounces of dark chocolate
  • 2 tsp vanilla extract
  • 1 cup of sugar
  • ¼ cup of cornstarch
  • pinch of salt
  • 4 egg yolks
  • 2 cups of milk (whole preferably)
  • 1 tsp of unsalted butter
  • For the cheesecake:
  • 8 ounces of low fat cream cheese - room temp
  • 1 cup of powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk
  • For the cookie crust:
  • 2 large chocolate chip cookies
  • 2 tbsp butter
  • ¼ tsp salt
  • For the topping:
  • Whipped cream
  • Extra Chocolate Chip Cookies
Instructions
  1. In a cool pan mix the cornstarch, salt and sugar.
  2. Add in the milk and vanilla and whisk until everything is combined.
  3. You should not be able to see cornstarch chunks.
  4. Put the pan over medium heat.
  5. Add in the egg yolks.
  6. Keep whisking until everything is mixed.
  7. Add in the chocolate. (I like the unsweet baking bars)
  8. Whisk consistently until the mixture thickens and starts bubbling.
  9. This will take 10-15 minutes.
  10. It will seem extremely liquid-y then suddenly very thick.
  11. Turn down to low heat and keep stirring.
  12. The chocolate should be melted and evenly mixed.
  13. Take off the heat and let cool.
  14. Be sure you stir every few minutes while it cools to keep the skin from forming,
  15. For the cheesecake:
  16. Mix the cream cheese, vanilla and powdered sugar.
  17. Add the milk as needed.
  18. It should be just slightly looser than the pudding.
  19. For the crust-
  20. Break the cookies into crumbs.
  21. (I just put the cookies in a bag and roll it with my dough roller until all pieces are broken up)
  22. Melt the butter and add to the mixture.
  23. Add the salt.
  24. Pack 1-2 tbsps into each cup
  25. Assembly:
  26. Once the pudding has cooled (it can be warm, but not hot. you don't want to break the glass)
  27. add to the cups over the cookie crust.
  28. I would start with 2 tbsps
  29. Repeat with cheesecake mixture.
  30. Keep layering until you have the desired amount.
  31. Make sure the cheesecake is the final layer on top to prevent the pudding skin.
  32. Top with whipped cream and cookie crumbs.
  33. Refrigerate for 2-3 hours before serving. Best when cooled over night.

Let me know if you try this recipe! Tag me #kelliericecakes

cheesecake layers

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